Lemon Poppy Seed Quick Bread

This Lemon Poppy Seed Quick Bread is sure to brighten up your day. It is tender and moist, bursting with that delicious lemon flavor with the right amount of sweetness.  This recipe is quick and easy to make.  It is perfect to serve with a cup of tea, or to give as a gift. 

Ingredients

2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 (3.4 oz.) box lemon pudding (optional)
1/2 c. milk
1 1/2 tsp. vinegar
1/2 c. butter, softened
1 1/4 c. sugar
3 eggs
1/2 c. lemon juice
1 1/2 Tbs. poppy seeds

Glaze

1/2 c. powdered sugar
4 Tbs. lemon juice

Directions

Preheat oven to 350°. Grease and flour one 9 x 5-inch loaf pan.

In a bowl, sift flour, baking powder, baking soda, salt and lemon pudding mix. Set aside.

In a measuring cup, mix milk and vinegar together.  All the mixture to sit for about 10 minutes to get sour milk. 

In a large mixing bowl, combine butter and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy.

Beat in eggs, one at a time. Mix thoroughly.

Pour in the lemon juice.  Don't worry that the mixture looks curdled, it is supposed to be that way.

On low speed, mix in half of the flour mixture. Then mix in half of the soured milk. Repeat this step again for the remainder of the flour and milk.  Only mix until the ingredients are incorporated, but do not over mix or the bread will be tough. 

Stir in poppy seeds.

Bake for 60 to 75 minutes, until the top is golden brown or when a toothpick inserted in the center comes out clean.

Toward the end of baking time, start making the glaze.  

In a bowl, combine powdered sugar and lemon juice. Beat until smooth.

Cool in the pan for 10 minutes, then remove the bread and place on a cooling rack.

While the bread is still warm, poke holes in the top using a knife. Be sure to go almost to the bottom of the loaf to ensure the glaze gets right into the bread.

Pour the lemon juice and sugar mixture over the warm bread. Let the bread sit until completely cool.  

Notes

Have all ingredients at room temperature for better results. 

If you don't want to use that much lemon juice, cut it back some. Try using less to see if the lemon taste is right for you.

You can add a box of lemon pudding. This helps with the over all flavor and texture. However, it is just as good without the lemon pudding mix if you don't have any. 

Beef Skillet

 A quick and easy meal that our family loves. Ground beef, mixed vegetables, and Italian seasoning served over egg noodles. We often spice this dish up by adding a hot pepper, or a dash of cayenne pepper.  It is flavorful, hearty and perfect to make on those days when you don't feel like cooking.

Ingredients

1 lb. ground beef
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 Tsp. Worcestershire sauce
1 1/2 tsp. Italian Seasoning
1 (16 oz.) pkg. mixed vegetables
3 c. egg noodles

Directions

In a large cast iron skillet, cook ground beef, bell pepper and onion over medium heat. Cook until the beef is no longer pink and the vegetables are tender. 

Stir in tomato sauce, Worcestershire sauce, and Italian seasoning. Bring to a boil.

Add the mixed vegetable.  Cook until they are heated through.

Fill a large saucepan with water and bring the water to a boil. Cook noodles according to package directions.  Drain.  

Serve over noodles. 

Pineapple Pork Stir Fry

 This Pineapple Pork Stir Fry is better than the kind you buy at the restaurant. You can put in as many vegetables as you like, and you control the amount of salt that goes into this dish. If you slice the pork while it is half frozen, you can cut it easier and thinner.

Ingredients

1 (8 oz.)  pineapple chunks, save all the juice
2 Tbs. cornstarch
1 Tbs. water
1 Tbs. pineapple juice
3 Tbs. cornstarch, divided
1 lb. pork tenderloin, cut into thin strips
1/2 c. soy sauce
3 Tbs. brown sugar
1/4 tsp. cayenne pepper (optional)
1/2 c. water
2 to 3 Tbs. oil
4 c. broccoli
1 onion, chopped
1 c. baby carrots, cut in half lengthwise
Cooked rice

Directions 

Drain pineapple.  Set juice aside

In a bowl, combine cornstarch, water and pineapple juice. Add the pork tenderloin strips. Mix to ensure all the strips are coated.

In a bowl, combine soy sauce, brown sugar, ginger, cayenne, water and the remaining pineapple juice. Mix until brown sugar is dissolved. Set aside.

In a large, cast iron skillet, heat oil over medium high heat. Add the pork strips and cook until the pork is almost fully cooked. 

Add broccoli, carrots and onion. Cook and stir until the vegetables are tender.

Pour in the soy sauce mixture. Bring to a boil. Cook and stir for about 2 minutes, or until thickened. 

Add pineapple. Cook until the pineapple is hot. 

Serve over rice. 

Sour Cream Raisin Bars

These Sour Cream Raisin Bars are moist and easy to make. They remind me of eating a Sour Cream Raisin Pie that my mom used to make instead of making an actual pie.. 

Ingredients

2 c. raisins
1 c. white sugar
3 eggs, beaten
2 1/2 Tbs. cornstarch
1 1/2 c. sour cream
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 c. brown sugar
1 3/4 c. oatmeal
1 tsp. soda
1/2 tsp salt
1 3/4 c. flour
1 c. margarine or butter, softened

Directions

Preheat oven to350°.  Grease and flour the bottom of a 9 x 13-inch pan.

In a medium saucepan, combine raisins, granulated sugar, eggs, cornstarch, sour cream, and cinnamon together. Stirring constantly, bring to a boil over medium heat. Cook and stir over medium heat, stirring constantly, until the mixture thickens. 

Stir in the vanilla. Set aside as you prepare the filling.

In a mixing bowl, combine brown sugar, oatmeal, baking soda, flour, salt and butter. Mix until thoroughly blended. 

Press two thirds of the crust mixture in the bottom of your prepared pan. 

Bake for about 5 to 7 minutes.  

Carefully smooth this over the top of the crust. 

Sprinkle the remaining third of the crust over the top of the filling.

Bake for 30 to 35 minutes. 

Allow the bars to cool before cutting.

Creamy, Cheesy Potatoes Au Gratin

 I remember my mother making this dish often for her family.  It was so good! She didn't always add cheese, because we didn't buy much cheese back then. We couldn't afford it very often.  However, it was still delicious.  If you are craving comfort food, this dish will not disappoint.  She always made it in her CorningWare casserole dishes. I still use those same dishes to make my potatoes au gratin in!

Ingredients

2 lbs. potatoes
2 Tbs. butter
1 onion, cut into thin half circles
2 Tbs. flour
1 can mushrooms, drained. Cut into smaller pieces if desired
1 1/2 c. whole milk
1 tsp. chickem bouillon, (optional)
salt and pepper to taste
1 c. cheese

Directions

Preheat oven to 350°. Butter the bottom and sides of a 9 x 9-inch baking dish.

Thinly slice the potatoes. Try to make the potato slices as thin as possible. We use a mandoline to ensure evenly cut slices, but be careful because the blade is very sharp. 

Put a layer of potatoes and season with salt and pepper. Then add a layer of onion. Repeat adding the layers of potatoes, seasoning with salt and pepper, then layering the onion until it is all in the baking dish.

In a large saucepan, melt butter over medium heat. Whisk in the flour. Cook for 1 to 2 minutes to remove the flour taste. 

Slowly pour in the milk, whisking continuously/  Add the chicken bouillon and mushrooms.  Cook and stir until the sauce is thickened.

Reduce the heat to low. Add the cheese. Cook and stir until the cheese is fully melted.  Season with salt and pepper to taste.

Pour the sauce over the potatoes. 

Cover the baking dish with a lid or use a sheet of aluminum foil.

Bake for 60 minutes, or until the potatoes are tender and the sauce has thickened.  Serve and enjoy!

Notes

You can use cream of mushroom soup in place of the butter, flour, mushrooms, chicken bouillon, and some of the milk.  In a saucepan, add the condensed cream of mushroom soup. Stir in a soup can full of whole milk, Cook and stir over medium heat until the sauce starts to simmer. Do not boil. Add the cheese and stir until melted. 

If you are not adding cheese, simply combine the condensed cream of mushroom soup and one soup can full of whole milk. Stir until smooth.

Creamy Chicken and Wild Rice Soup

Our family loves creamy soups and this recipe is made often. It is easy to prepare, especially if you already have the chicken already cooked and cubed or shredded. This is comfort food that is rich and hearty. Serve it with fresh baked homemade bread for a delicious meal that your family will enjoy. 

Ingredients

3/4 c. wild rice blend
1 Tbs. butter
1 onion, chopped
2 to 3 stalks celery, finely chopped
2 carrots, finely diced
1 sweet bell pepper, diced
2 cloves garlic, minced
4 1/2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. sage
1/4 tsp. rosemary
2 tsp. chicken bouillon
4 lb. boneless chicken halves **
6 Tbs. butter
1/2 c. flour
1 1/2 c whole milk
1/2 c. half-and-half or heavy cream
salt and pepper to taste

Directions

Prepare rice according to package directions.

In a large pot, melt butter over medium heat.  Add onion, celery, carrots and pepper.  Sauté the vegetables for about 5 minutes. Add garlic and sauté another 30 seconds. 

Pour in the chicken broth. Stir in thyme, marjoram, sage, rosemary and add the chicken. Bring to a boil over medium high heat. Cover and reduce heat to medium low, so the mixture is at a simmer.  Simmer for about 20 minutes, or until the chicken is fully cooked. Turn the chicken over several times during cooking to ensure even cooking. 

Remove the chicken to a cutting board. Allow the meat to cool until safe enough to handle, and then shred or cut the meat into bite sized pieces. 

In a medium saucepan over medium low heat, melt the butter.  Whisk in the flour to make a roux. Cook and whisk the mixture constantly for 1 to 2 minutes to remove the flour taste.

Slowly whisk in the milk and half-and-half into the butter mixture. The mixture should be smooth and lump free. Cook and stir until thickened. This takes about 5 minutes.

Stirring constantly, slowly pour this mixture into the soup that you cooked the chicken in. Add the shredded or cubed chicken, and the cooked rice.   Cook, stirring occasionally over medium heat, until hot, but do not allow the mixture to boil. Season with salt and pepper as desired.

Notes

You can use chicken breasts with bones. They are a lot cheaper, and they will give you more flavor for your soup.

Easy, Healthy Granola

 

Making your own granola is easy, and it costs a lot less than buying granola at the store. You can add any dried fruit that you like for the best tasting granola. This is perfect to take on the go, or just to snack on when you are feeling hungry and wanting something to tide you over until meal time.

Ingredients

4 c. old-fashioned oatmeal (you can use quick oats)
1 1/2 c. nuts or seeds or a mixture of both
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. honey
1/2 c. melted coconut oil or olive oil (is best)
1 tsp. vanilla
2/3 c. raisins or other dried fruit, chopped if they are large pieces
1/2 c. coconut (optional)
1/2 c. mini chocolate chips (optional)

Directions

Preheat oven to 350°. Line a baking sheet with parchment paper.

In a large bowl, combine oatmeal, nuts or seeds, salt and cinnamon. Mix to combine.

Pour in the honey, oil and vanilla. Mix well. You want to ensure that everything is lightly coated.

Turn the contents out into the prepared baking sheet. Spread it out as evenly as you can.

Bake for 20 to 25 minutes, stirring occasionally during baking time. Bake until the granola is a light golden brown.  The granola will still be soft at this point, but it will crisp up more as it cools. 

Set the baking sheet in a cool place to cool completely for about 45 minutes. 

Top with the dried fruit, coconut and chocolate chips if desired.

Break the granola into pieces if you want it in big chunks. Or stir it around with a spoon for smaller pieces.

Store the granola in an airtight container at room temperature.